Posts Tagged ‘Avoca Irish Butcher’

Some people use fillet, others striploin. Sirloin works too. The meat you use must be of excellent quality; you have to have absolute trust in your butcher. It’s important to hand-chop the meat with your sharpest knife, and taste the mixture as you go along, tweaking until you have the balance just right. We prefer […]

Roast onions with balsamic vinegar is a great side dish and goes great with steak. Onions with balsamic vinegar – Printer Friendly Download Ingredients 8 red onions, peeled and halved 100 ml extra virgin olive oil or Irish rapeseed oil 3 tablespoons balsamic vinegar 12 sprigs thyme flaky sea salt freshly ground black pepper Serves […]

I was reared in the business of food and farms and therefore acquired an easy knowledge of the natural world, seasons, soil, animals and the roles that man plays within nature’s boundaries.  I also have a great passion for food but sometimes though, when one is immersed in a world it’s easy to forget that […]

I’m always conscious of the balance between time invested, money spent and the result.  Some things in life just aren’t worth it.  Puff pastry is an example.  Getting puff pastry right is a skill and for the amateur it requires time and patience.  If you have a burning desire to master it then go ahead, […]

This is great side dish for a buffet table. This is simple to make and goes great with roasts. Creamed spinach – Printer Friendly Download Ingredients about 1 kg fresh spinach, washed and tough stems removed 2 tablespoons unsalted butter ½ cup finely chopped shallots 1 teaspoon minced garlic 120 ml double cream ¾ teaspoon […]

Very slow roasting is the answer when you have to go out and want dinner to be ready when you come home. This method produces a very juicy and flavoursome roast. Ultra Slow Roast Sirloin – Printer Friendly Download Ingredients 1.5 kg sirloin 1 tablespoon extra virgin olive or Irish rapeseed oil flaky sea salt […]

Everyone loves Yorkshire pudding — fact. A muffin tin is ideal for making these attractive individual puddings, but you can of course use the mixture to make one large pudding that you serve in slices — it’s your choice. Either is delicious. Individual Yorkshire Puddings – Printer Friendly Download Ingredients 150 g plain flour 6 […]

There are few reactions as satisfying for the cook as the one you get when you bring a majestic rib roast of beef to the table. The smells emanating from the kitchen are beyond seductive, and the appearance of the meat does not disappoint. We’d always suggest buying a piece bigger than you think you […]

This is Domini Kemp’s version and very good it is too. You can make this with fillet, sirloin, striploin or rib-eye. Tagliata – Printer Friendly Download Ingredients 600–800 g fillet of beef (or sirloin, striploin or rib-eye) salt and pepper 4 good handfuls rocket 8 Portobello mushrooms, peeled and cut into thick slices Parmesan shavings For […]

This recipe is taken from my book “The Irish Beef Book and is a delicious accompaniment to steak. The rosemary empart huge flavour to the chips. Oven Chips with Rosemary Salt – Printer Friendly Download Ingredients 3 sprigs fresh rosemary zest of 1 lemon 85 g sea salt 900 g Maris Piper potatoes, unpeeled, cut into […]

A Butchers Life for Me I’ve posted this piece before but I think it eloquently captures the point I am making and so I’ve posted it again. We have some great opportunities at the moment in James Whelan Butchers, so if you know anyone or perhaps you’d like a career change, this is your chance! […]

Following the successful launch of our butcher shops in Dublin, at Avoca Monkstown and Rathcoole, we are delighted to announce that we are bringing our craft butchery excellence and expertise to the new Avoca Food Market in Kilmacanogue. The entire food market will include James Whelan Butchers and a number of new additions to Avoca.We […]